Roasting Brussels sprouts gives them exceptional flavour and they are never soggy. This recipe even appeals to those who hate Brussels sprouts because they taste so different.
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 pounds Brussels sprouts, trimmed and cut in half
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 1/2 cup slivered almonds
Preheat oven to 425 F.
Whisk together olive oil and vinegar. Toss with Brussels sprouts and season with salt and pepper. Lay sprouts on a baking sheet, cut side down and bake for 15 to 20 minutes, stirring once, or until sprouts are tender and browned. Reserve.
Place oil in a skillet over medium heat. Add almonds and sauté for 2 to 3 minutes or until golden. Season with salt and sprinkle over hot sprouts. Serves 6.